Concord Grape Cake Recipe

Concord grapes' skins slip off really easily, which is great for the jam portion of this recipe, but a bit tedious for the cake part. Use a sharp paring knife to cut the grapes in half and use its tip to help remove the seeds. If the skins fall off, don't worry—include them in the mixture anyway as they will melt perfectly into the cake during baking.

Concord grapes are incredibly jam-like and sweet--do not substitute other varieties of grapes in this recipe.

Yield:6 to 8

Active time:1 hour, 15 minutes

Total time:3 hours

Ingredients

For the Cake

3 tablespoons unsalted butter, melted

2 large eggs, at room temperature

1/2 cup packed light brown sugar

1/2 teaspoon salt

1/3 cup sweet white wine, at room temperature

1/3 cup milk, at room temperature

3/4 cup vegetable oil

Finely grated zest of 1 lemon

1 1/2 cups all-purpose flour

1 tablespoon baking powder

12 ounces Concord grapes, split in half, seeds removed (See Notes)

For the Concord Grape Jam

1 pound Concord grapes (see notes)

1 cup sugar

1 tablespoon lemon juice

Directions

1.

For the Cake: Adjust oven rack to middle position and preheat oven to 375°F. Grease 9-inch round cake pan with 1 tablespoon butter. Line bottom of pan with parchment paper and coat and grease once again with whatever butter is left on the pastry brush.

Combine flour and baking powder in small bowl. Lower mixer speed to low and add flour mixture. Beat just until combined, scraping sides and bottom of bowl with rubber spatula as necessary. Fold in grapes.

Strain hot jam into a glass measuring cup; discard seeds (strained jam will measure about 3/4 cup). To test for doneness, drop a tablespoon of jam on the chilled plate and allow to stand for 1 minute. Tilt the plate: if the jam runs, return it to the saucepan and simmer 3 to 5 minutes and test again. Jam is done when it stays in a mound.